Amazing Chocolate Chip Coffee Creamer Cookies

In my unending search online, in magazines and in my cookbooks for wonderful baking recipes, I stumbled on this truly amazing recipe for Chocolate Chip Coffee Creamer Cookies.  The recipe has some great surprises in the ingredients including the item pictured to the left.  Yes, that's right coffee creamer.  They are soft and full of flavor.

I needed something for a Boy Scout bake sale and this made 15-17 cookies so it was perfect.  The boys loved them very much. And my mother bought one of my plates of cookies.  Even though at some point she could try them for free.

I will be making them at the end of the week again this time for my son's church school class as he volunteered to bring in cookies. :)

I think that I may try to use Maxwell House International coffee sometime and see what kind of flavor you get with that.
Stay tuned. Bake something special today.

Amazing Chocolate Chip Coffee Creamer Cookies
Yields about 15 cookies ( recipe can be doubled)
I found the recipe here

Ingredients

1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1/2 cup chilled butter, diced into cubes
1 cup minus 2 Tbsp granulated sugar
1/2 Tbsp molasses
2 1/2 Tbsp original or French vanilla coffee creamer powder*
1 large egg
1/2 Tbsp vanilla bean paste or substitute 1 tsp vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, cream together chilled butter, sugar, molasses and coffee creamer powder until well blended and slightly fluffy, about 4 minutes.

Stir in egg and vanilla bean paste. Slowly add in dry ingredients and mix until well incorporated (mixture will be very thick). Mix in ilk chocolate and semi-sweet chocolate chips. Form dough into about 2 1/2 tablespoon balls (a bit larger than a golf ball), then drop 8 per sheet onto buttered cookie sheets.  Bake 10-11 minutes, until edges are very lightly golden. Cool on cookie sheet several minutes before transferring to wire rack to cool. Store in an airtight container.

*This in NOT liquid coffee creamer. I used the french vanilla creamer

~Michelle

Communion Test Cookies

I love baking and I always use a recipe.  I follow the recipe exactly.  I'm a recipe kinda baker:)

When I saw these cookies I said that I want to try it ASAP. I thought that these would make a great cookie for my son's Communion party.  This is the testing phase, because I don't want to bake something for the first time for a party and have it come out horrible. I made these cookies for my first son's Communion and the boys didn't like them. So I have been in search for something else to try.

I followed the recipe and it said add the dry ingredients and beat at low speed until just combined, about 30 seconds.  Well, I can't add 5 cups of flour at once to my mixer without a huge flour mess all over the counter.  And 'beat at low speed' hmm. that must mean that would be mix at low speed.  Well I added a cup at a time and used 6 cups plus a little because it still seemed sticky and glossy.  I popped it the fridge and made the cookies 2 days later.  I probably made them a little too thin and made the last batch a bit thicker and liked it a little better.

I made the frosting the next day... hmmm I didn't do such a wonderful job "following the directions".  I didn't have any vanilla so I used almond extract, I didn't have any heavy cream so I used milk and I saw 2 sets of directions regarding the shortening.... I didn't used any.  I also may have over-beaten it a little.  That is why I practiced the recipe.  And of course everyone at work enjoyed them very much. The End. :) ps My kids didn't really care for them.  (really, what do they like?)
Scroll down for the recipe.

saw the recipe here

Ingredients

for the cookies
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups sour cream

for the frosting
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
(1/2 cup shortening)

Directions

In a medium bowl, whisk 5 cups flour, baking soda and baking powder, set aside.

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes.  Scrape down the sides of the bowl with a rubber spatula as needed.  Add the eggs, one at a time beating until each is incorporated.  Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed.  The dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour).  Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap.  Chill in the refrigerator overnight.

Preheat the oven to 425 degrees F. Line baking sheets with parchment paper or spray them with nonstick cooking spray. set aside.

Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness.  Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.  Bake for 7-8 minutes, until pale golden.  Immediately transfer cookies to a wire rack to cool.

Frosting
Cream together the butter and vanilla.  Slowly beat in the powdered sugar.  Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.

Once the cookies have cooled completely, frost and add sprinkles.  Allow frosting to set, the store in an air-tight container.

~Michelle

Nutella Bread/Cake

Who doesn't love Nutella?  I could just eat it by the spoonfull with peanut butter and bananas.  So when I found this recipe surfing the web I had to give it a try.  I had never baked with Nutella before. 

 I think that the taste is out of this world.  However, I followed the directions and layered the Nutella and the batter and the Nutella sank to the bottom of the bread while baking.  I may make this again with a different filling apple or something lighter perhaps.  

I was disappointed with the sinking of the Nutella so I did what I always do with my baking "seconds", took it to work.  To be fair I also bring them the successful baking attempts. They are a lucky bunch. 

Also, I don't really know the difference between cake and bread in a recipe.  So, I would probably call it cake:)

Give the recipe a try and let me know if your Nutella 'floated'.

recipe from The Italian Dish

Nutella Bread

makes one loaf


Ingredients

1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature (16 tablespoons or 1 cup)
1-1/4 cups sugar
4  large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Directions

Preheat the oven to 325 degrees.  Lightly grease and flour a 9x5 inch loaf pan, tapping out any excess flour.  In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.
In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.  With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not over-mix.

Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

~Michelle